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wesleyroyal_10394532

San Diego, California

Member since May 2008

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Reviewed Tequila Cured Salmon

Tuesday, Feb 12, 2013 on Cooking Channel

"This is an excellent cured salmon recipe. I normally make the recipe by By Michael Ruhlman , Brian Polcyn , and Thomas Keller from thier book Charcuterie, but this is my new favorite recipe for this. The pickled onions are also excellent and a must make. I made this for an office party and everyone raved about it.
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Reviewed Caramelized Butter Tarts

Wednesday, Dec 8, 2010 on FoodNetwork.com

"These are worth making despite the way the recipe is written. THEY ARE DELICIOUS! I rolled the dough out to 1/4" thickness and used a 4" cookie cutter. Easier than trying to roll out 18 little circles. Watching the show, it looks like he uses unsalted butter. The vanilla is not the main flavor. I would substitute 1 to 2 tsp of extract next time for the bean. I used 2 lrg egss + 1 yolk for the crust. Cook time was more like 10 to 15 minutes to get the filling bubbly and hot enough to set. Don't overfill the tarts where it runs down the outside or the crust doesn't come out as good on those ones. These will be a huge hit if you make them!

Reviewed Caramelized Butter Tarts

Wednesday, Dec 8, 2010 on FoodNetwork.com

"These are worth making despite the way the recipe is written. THEY ARE DELICIOUS! I rolled the dough out to 1/4" thickness and used a 4" cooking cutter. Easier than trying to roll out 18 little circles. Watching the show, it looks like he uses unsalted butter. The vanilla is not the main flavor. I would substitute 1 to 2 tsp of extract next time for the bean. I used 2 lrg egss + 1 yolk for the crust. Cook time was more like 10 to 15 minutes to get the filling bubbly and hot enough to set. Don't overfill the tarts where it runs down the outside or the crust doesn't come out as good on those ones. These will be a huge hit if you make them!

Reviewed Caramelized Butter Tarts

Tuesday, Dec 7, 2010 on FoodNetwork.com

"4 oz of eggs is 2 xtra lrg or 2 lrg + 1 yolk. The dough recipe makes just over 18 oz. of dough. So 1 oz. per tart. I just rolled the dough out to about 3/8" and used a 3 1/2" round cookie cutter. You can substitute 1 tsp of vanilla extract for the bean. I had problems when I pre-baked the shells as the recipes calls for. They all shrunk which didn't leave much room for filling. Further 5 min cook time for the filling was not long enough. I had to cook them for 10 min and the filling still didn't set once cooled. Very tasty, but this recipe has some issues.

Reviewed Baked Panzanella Caprese

Wednesday, Oct 13, 2010 on Food Network

"This is a delicous, quick and simple dish! Made it exactly as the recipe states. If you like Margherita pizza you'll love this. A lot easier to make then pizza since there is no dough and no pizza stone to deal with. This will be a regular on my dinner table. This dish and a salad and you're set!!! Yum!

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